I can’t quite focus, my mind is all scattered and fragmented. A nasty voicemail left at work this morning threw me off, and I am feeling a bit of out of sorts. Like the music is playing but I can’t quite keep the beat. You know that feeling? I’d like for it to stop. And this is why I need to get the message across right away. That spoon above is full of something delicious – maple frozen yogurt. And you must make it soon. Maybe to sit on top of these. Because they go excellently together. I know this because that’s how we had ours.
Look, I know that it’s mid-November and that you might have retired your ice cream machine for the season, and I know what you’re thinking about homemade ice cream: all that waiting and planning ahead is just a bit too much around this harried time of year. I’ll be honest: this ice cream takes time. There are egg yolks to temper and a custard to chill. But this maple frozen yogurt – nothing to it!
First of all, this isn’t quite ice cream, nor is it quite frozen yogurt. It’s a bit of both, straddling both names and ideas. Secondly, it takes mere minutes to prepare, an hour to chill, and then the whole mess goes into the ice cream machine to emerge half an hour later as a glorious frozen maple ice cream. Or frozen yogurt. Whatever you want to call it. This is so easy and requires such minimal hands-on time, you could do the whole endeavor on a busy weeknight after getting home from work.